Chip Barm
Golden, crisp, thick-cut chips piled inside a soft, freshly baked barm cake generously spread with melting salted butter.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Baking tray
- •Deep heavy saucepan or deep-fat fryer
- •Slotted spoon
- •Mixing bowl
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 21 g
- carbs
- 78 g
- fibre
- 6 g
- protein
- 11 g
- calories
- 540 kcal
Instructions
- 1
Mix the flour, yeast, sugar, 1 tsp fine salt, softened unsalted butter, and warm water in a bowl until a dough forms.
- 2
Knead the dough on a lightly floured worktop for 10 minutes until smooth, pliable, and elastic.
- 3
Divide into 4 equal balls, flatten gently into discs, place on a lined baking tray, and prove for 45 minutes until doubled.
- 4
Dust the tops lightly with flour and bake at 200°C (180°C fan) for 15 minutes until pale golden.
- 5
Transfer the barms to a wire rack and cover immediately with a clean tea towel to keep the crusts soft.
- 6
Cut the peeled potatoes into thick chips, approximately 1.5 cm wide, and rinse thoroughly in cold water.
- 7
Parboil the cut chips in salted boiling water for 5 minutes until slightly tender at the edges, then drain and steam dry.
- 8
Heat the vegetable oil in a deep heavy saucepan to 180°C on the hob.
- 9
Fry the chips in batches for 6 to 8 minutes until crisp and golden brown on the outside and fluffy within.
- 10
Lift out with a slotted spoon, drain on kitchen paper, and immediately season with remaining salt and malt vinegar.
- 11
Slice each warm barm cake in half horizontally and spread both cut sides generously with salted butter.
- 12
Stack the hot chips inside the buttered barms, close with the top roll, and press down lightly so the butter melts.
Chef's tips
Covering the freshly baked barm cakes with a clean tea towel traps steam and ensures the characteristic soft, pillowy crust. Ensure the parboiled chips are completely dry before frying so they crisp up without spitting oil.
Ingredient substitutions
- Maris Piper potatoes → King Edward or Russet potatoes
- salted butter → plant-based butter block
Storage
Barm cakes keep in an airtight bread bin for up to two days; assemble with freshly fried chips just before eating.
Reheating
Reheat leftover barm cakes in a low oven at 150°C for 5 minutes, but always cook chips fresh for best texture.
Common mistakes to avoid
- •Baking the barm cakes until dark and crusty rather than soft and pale.
- •Skipping the parboil step, which leaves the chip interiors dense rather than fluffy.
- •Skimping on the butter, which is crucial to North West chip barm texture.
Serving suggestions
Cooked Chip Barm?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from North West England
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
